Cilantro/Coriander Long Standing Organic HEIRLOOM Seeds (LG)

Cilantro/Coriander Long Standing Organic HEIRLOOM Seeds (LG)

Coriandrum sativum

Item #7751

Cool season annual. Also called Chinese parsley, cilantro is an essential ingredient in Indian, Asian and Latin American cuisines. A thousand uses from as simple as a sprig in chicken soup to chopped in Mexican food. Crushed coriander seeds are used in pickling spice, curry and chili powders, salads, eggs, pastries and breads. We chose Long Standing for its excellent flavor, improved leafiness, and its slow-to-bolt quality. It won’t flower and go to seed as quickly as other varieties when hot weather arrives. A good container variety, it can be grown inside for fresh cilantro leaves in the winter.


Full Sun
to Partial Shade

12”-24” tall

Days to Emerge:
10-15 days

Seed Depth:

Seed Spacing:
A group of
3 seeds
every 6”

Row Spacing:

When 2” tall,
thin to 1
every 6”

When to sow outside: RECOMMENDED. 1 to 2 weeks before average last frost. Successive sowings every 3 weeks until 4 weeks before first fall frost. USDA zone 8 and warmer, sow in fall for winter harvest.

When to start inside: Not recommended; does not transplant well.

Special germination instructions: Seed requires darkness to germinate. Sow at recommended depth of 1⁄2".

Harvesting: Foliage can be harvested any time. Seeds should be harvested after they begin to turn brown and when the outer coat cracks, but before they drop off the plant and scatter. Cut stem and place in a brown paper sack to collect the seeds. Rubbing the seeds will cause the outer shell to drop off.

Artist: Donna Clement

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